Chicken a la King Recipe for Crepes

Savory Chicken, Peppers and Pimentos in an Easy Sherry Cream Sauce

Most sources agree that the original recipe was an American innovation, perhaps created by the chef at the Brighten Beach Hotel in New York and named after the owner, Clark King.

While the first dish was served over toast points, we think that the creamy chicken filling was simply meant to be served in a crepe. We're optimistic that you—and perhaps even Mr. King—would heartily agree!

Ingredients

• 2½ cups of diced cooked chicken
• 2 tbsp of butter
• ½ cup of chopped green pepper
• 2 tbsp of all-purpose flour
• ½ tsp of salt
• ⅛ tsp of white pepper
• 2 cups of evaporated milk
• 1½ cups of chicken broth
• 1 tbsp of sherry
• 1 4-oz. jar of chopped pimentos, drained
• 6 basic crepes

Add flour, salt and pepper and stir, cooking until flour is absorbed and mixture is smooth and golden. Add milk, sherry and broth gradually, and cook for an additional 10 minutes, whisking constantly.

Note: If you made your crepes ahead of time, now is the time to wrap them in foil and reheat in a 325-degree oven for about 10 minutes or until warmed.

Add chicken and pimentos, cooking until chicken is thoroughly heated.

Assemble crepes: Ladle ½ cup of chicken and sauce over the first crepe. Fold in half and then in quarters. Repeat with remaining crepes and serve immediately.

Yield: 6 servings (1 crepe roll each)

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